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Cookies and Cream Cupcakes

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Soft and fluffy vanilla cupcake stuffed with crushed Oreo pieces, topped with lusciously smooth meringue frosting, all sitting atop a whole Oreo cookie. These completely homemade cupcakes are irresistible and perfect for sharing, but you won’t want to. A must-bake for any Oreo fans out there.

Oreo cookies and cream cupcake

When I first started baking, I would use my coworkers for taste testing. I made muffins, doughnuts, brownies, wildly popular peanut butter cookies, and every cupcake recipe I could think of. I would insist every coworker tell me about their favorite flavors and desserts, and I would attempt to replicate it in the perfect cupcake.

So when I got a request for Oreo cupcakes, I immediately went home and started my recipe testing. I came in a few days later with these cupcakes, and then… Every baking request I received was for these Cookies and Cream Cupcakes. I was making these for every birthday and office party. I made these so many times and no one ever grew sick of them.

cut open cupcake

What do I need to get started?

  • A stand mixer or handheld electric mixer. The cake itself can be made by hand, but the frosting needs the power of an electric mixer so it can get nice and fluffy.
  • Unsalted butter at room temperature. Butter used in baking should almost always be unsalted – you want to control how much salt is going in your cupcakes. If you are able, I always recommend splurging on some good butter. My local grocery store has Kerrygold, and it is brilliant for baking because it has a higher fat content and lower water content (I am not associated with Kerrygold in any way, I just think their butter is great.)
  • Eggs.
  • Sugar.
  • All purpose flour AND cake flour – If you cannot get your hands on cake flour, take all purpose flour and mix in a small amount of cornstarch. Cake flour lends to a much lighter crumb.
  • Sour Cream – this will make your cupcakes extra moist, light, and fluffy.
  • Vanilla extract. I always say to use the pure vanilla extract. Imitation vanilla, or the bottles labeled “vanilla flavor” never have the same taste.
  • Buttermilk. This is the moist-maker for cupcakes.
  • Baking powder and baking soda.
  • Salt. Never leave out salt in baking recipes.
cupcake and milk

How do I make Cookies and Cream Cupcakes from scratch?

I think you’ll find the cake recipe to be quite straightforward with the basic creaming method for making cakes and cupcakes.

cookies and cream cupcakes

Take your butter and sugar and cream them together in a large bowl until the butter is noticeably lighter in color and fluffy. This usually takes me about 2-3 minutes in a stand mixer. Meanwhile, in a separate bowl, mix the flours, salt, baking soda, and baking powder, then set aside.

Add eggs, vanilla, and sour cream, to the butter mixture, and stir together. At this point the mixture will look a bit separated and won’t be fully combined – that is okay at this stage. There is a lot of fat in the bowl with no dry ingredients.

I like to add the buttermilk and dry ingredients in stages. Add a bit of the flour, then a bit of the milk, and keep switching back and forth until it is all fully combined and you have a completed cake batter, starting and ending with flour (I go flour-milk-flour-milk-flour.) Then you can fold in your crushed Oreos.

Prepare your cupcake pan with paper liners, and put an entire Oreo in each liner, then spoon your batter right over the full Oreo. Bake for ~20 minutes, then let cool completely on a wire rack.

close up of Oreo cupcake

How do I make Cookies and Cream frosting from scratch?

I always make Swiss Meringue Buttercream for my cupcakes. I find it to be much smoother than other types of buttercream frostings, and less sweet. Don’t get me wrong – I have a huge sweet tooth, but the typical American style buttercream uses too much powdered sugar for my personal taste. If that is your favorite style of frosting, feel free to use it, and just fold in some crushed Oreos.

cookies and cream cupcake with cookies and cream frosting

Swiss Meringue Buttercream is made by melting egg whites and sugar over a double boiler, then whisking it all up in a stand mixer, then adding in butter. The process with the double boiler will cook your eggs, so the frosting is safe to eat.

Tips and Tricks

oreo cupcake cut open
  • When measuring dry ingredients using measuring cups, fill the cup with a spoon, and then level it off with a knife. If you take the actual measuring cup and scoop out the flour, the amount will be off. This method takes longer, but it is more accurate. Another option, and my preferred method, is to measure ingredients.
  • If you are using a piping tip for piping the frosting, you will want to use a circle shaped nozzle. A star shaped nozzle will get Oreo bits stuck in it.
  • If you are piping, don’t hold your piping bag at an angle, hold it directly above the cupcake. Start in the middle of the cupcake and work your way to the edges.
  • If you don’t want to use a piping bag, using a knife is great too. Your method for frosting the cupcakes doesn’t really matter, what matters is you get the frosting on the cupcake.
  • Make sure your butter is at room temperature before using. The best way to do this is to leave it on the counter overnight. If you forget (or if it’s winter in a cold place) you can soften your butter by microwaving in 5-10 second intervals.
  • Be careful not to overmix after flour is added. Overmixed flour will lead to a tough cupcake.
  • If making Swiss Meringue Buttercream, make sure your stand mixing bowl and whisk are completely clean and grease free. You can do this by taking a tiny bit of vinegar on a paper towel, and rubbing it down.
  • Please be patient with Swiss Meringue Buttercream. If it looks soupy, keep mixing it. It will all come together.
oreo cupcakes

If you try this Oreo cupcake recipe, please let me know how it worked out for you! You will get requests for years to come :).

oreo cupcakes pinterest
favorite-oreo-cupcake

Cookies and Cream Cupcakes

Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 30 minutes
Total Time: 1 hour

A perfectly moist and fluffy vanilla sour cream cupcake filled with crushed Oreos, topped with lusciously smooth Swiss Meringue Buttercream, all atop an entire Oreo cookie.

Ingredients

Cookies and Cream Cupcakes

  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1/3 cup sour cream
  • 1 1/2 tsp vanilla extract
  • 1 cup cake flour
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup buttermilk
  • 6 oreo cookies, crushed to crumbs

Cookies and Cream Swiss Meringue Buttercream

  • 2 egg whites
  • 3/4 cup granulated sugar
  • 1/8 tsp cream of tartar
  • 14 tbsp unsalted butter, room temperature
  • 1/2 tsp vanilla extract
  • 6 oreo cookies, crushed to crumbs

Instructions

Cookies and Cream Cupcakes

  1. Mix together flour, baking soda, baking powder, and salt. Set aside.
  2. Place butter and sugar in bowl of a stand mixer, or a large mixing bowl. Cream together until lighter in color and very smooth and fluffy - about 2-3 minutes.
  3. Add in eggs, vanilla, and sour cream. Mix together until combined - it might look a bit curdled or separated at that point. That is okay.
  4. Add in flour mixture and buttermilk in stages, starting and ending with flour.
  5. Fold in crushed oreos.
  6. Put liners in cupcake tin, then add whole Oreos to each cupcake liner. Spoon batter over the Oreo, filling about 3/4 of the way full.
  7. Bake for about 19-20 minutes, or until a toothpick comes back clean, or cake springs back when you press down a finger.
  8. Let cool completely on a wire rack before frosting.

Cookies and Cream Swiss Meringue Buttercream

  1. Boil a small amount of water in a saucepan.
  2. While waiting for water to boil, combine egg whites, cream of tartar, and sugar in bowl of stand mixer. Put over the boiling water, and mix the entire time, until sugar is completely melted.
  3. Once sugar is totally dissolved and eggs are cooked through, place bowl on your stand mixer and whisk on a high speed, until the bowl is cool to the touch and high stiff peaks have been reached.
  4. Add in butter, one piece at a time, whisking on a high speed the entire time. If the buttercream looks soupy or curdled, keep mixing until it comes together.
  5. After frosting comes together, fold in crushed Oreos.
  6. Pipe onto cooled cupcakes.
Nutrition Information
Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g

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